Gonzo
Servir em
Copo HighballDecoração:
Pink grapefruit slice
Como fazer:
STIR first 4 ingredients with ice and strain into ice-filled glass. TOP with tonic water.
| 1 1⁄6 fl oz | Bacardi Ocho Anos |
| 1⁄2 fl oz | Luxardo Maraschino liqueur |
| 1⁄4 fl oz | Amontillado sherry |
| 2 dash | Bittermens Hopped Grapefruit Bitters |
| 4 fl oz | Thomas Henry Tonic Water |
Comentário:
Tall and refreshing with a delicate balance between tonic’s quinine bitterness and maraschino’s sweetness.
Origem:
Adapted from a recipe created for Bacardí Legacy 2017 by Kaitlin Wilkes at Corner Club, Stockholm, Sweden.
Inspiration: ““Life should not be a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside in a cloud of smoke, thoroughly used up, totally worn out and loudly proclaiming “Wow! What a ride!”- Hunter S Thompson
“I named my drink Gonzo as a tribute to Hunter S. Thompson – author of Fear and Loathing in Las Vegas and The Rum Diaries. His legacy was ‘gonzo’ journalism – a style of journalism where the writer injects themselves into the narrative. Thompson wrote The Rum Diaries whilst in his early 20s about his time in Puerto Rico writing for a newspaper and soaked in rum – quite possibly Bacardí rum as they built their flagship distillery the ‘Cathedral of Rum’ there around the same time.
“My dream is to leave behind a great cocktail, something that can become a part of someone else's journey - there is really no opportunity better than this one.”
